Turkey with Cranberry Sauce
List of Ingredients
1 2-1/2 - to 3-pound fresh or
frozen turkey breast half
with bone
1-1/2 cups cranberries
1/2 cup coarsely shredded carrot
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons raisins
2 tablespoons sugar
Dash ground cloves
1 tablespoon cold water
2 teaspoons cornstarch
Fresh parsley (optional) Recipe
Thaw turkey, if frozen. Remove skin and excess fat from turkey breast.
Place turkey breast, bone side down, on a rack in a shallow roasting pan.
Insert a meat thermometer into the thickest portion of the breast, making
sure the bulb does not touch the bone. Cover breast loosely with foil.
Roast in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer
registers 165 degrees F. Remove foil for the last 30 minutes of roasting. Let
turkey stand, covered, for 15 minutes before slicing.
Meanwhile, for sauce, in a small saucepan combine the cranberries, carrot,
orange peel, orange juice, raisins, sugar, and cloves. Bring to boiling; reduce
heat. Simmer, uncovered, for 3 to 4 minutes or until cranberry skins pop.
In a small bowl combine the cold water and cornstarch. Stir into cranberry
mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir
for 2 minutes more. Serve turkey with cranberry sauce. If desired, garnish
with parsley. Makes 8 servings.
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